Fermenting Daikons

Daikons (winter radishes) are good subjects for fermentation. Here is a quote from Sally Fallon's book: "The daikon radish is greatly prized as a digestive aid in the Orient where it is eaten in a great variety of ways - fresh or preserved, dried, salted and added to soup or meat dishes. Fermented dailon radish, or 'takuan', is commonly served with macrobiotic food. Tests have shown it to be especially high in lactobacilli. It is also valued as a diuretic, as a decongestant and as a source of substances that inhibit cancer. Folk wisdom claims the daikon rids the body of accumulated fats. The root is an excellent source of vitamin C."

Here is a simple recipe:

3 pounds daikon radish, peeled and grated

1 tablespoon sea salt

4 tablespoons whey (optional, but it helps speed fermentation. You can get whey by draining good quality, plain yogurt through cheese cloth or a dish towel.)

Place all ingredients in a bowl, mix well and let sit awhile till the juices separate out. Press into a wide mouth quart jar, letting the juice cover the radish mixture. Leave 2" at the top of the jar. Cover tightly and let stand at room temperature for 3 - 7 days before transferring to the fridge.

If you want a spicier mix, add 6 - 8 cloves minced garlic, a sliced onion or some chopped scallions and two tsps. of chili flakes,

I made one jar of plain daikon in thick cubes and some spicy ones, one with fancy crinkle slices and some shredded.